Lentil Quinoa Bolognese Sauce
1 cup dried lentils, rinsed
3 medium carrots, scrubbed & cut into large chunks
2 cups water
2 tsp olive oil
1/2 small onion, chopped
1 med red bell pepper, cored, seeded & chopped
3 cloves garlic, chopped
28 oz crushed tomatoes
1-1/2 tsp dried oregano
1 Tbsp dried basil
1/2 tsp red pepper flakes
1 small bunch kale (stems removed, leaves torn small, ~3 cups)
1/2 cup dried quinoa, rinsed
(over)
1/2 cup red wine
1/2 tsp salt
1/2 tsp ground black pepper
1. Combine lentils, carrots & water in large pot over high heat.
Bring to boil, reduce heat to low, cover & cook until lentils
are tender (20-30 min).
2. Pour oil into medium pan over medium heat. Once oil shimmers,
add onion & stir to coat, cook until translucent (5-8 min,
stirring occasionally). Add bell pepper & garlic, cook until
tender (4 min). Transfer mixture to food processor.
3. Transfer carrots from pot to food processor, with tomatoes,
oregano, basil, crushed red pepper & kale. Pulse until mostly
smooth.
(next card)
Lentil Quinoa Bolognese Sauce
4. Add quinoa & red wine to pot of lentils, stir, cover & cook
until quinoa grains show white tails (6-7 min).
5. Stir carrot & kale puree into lentil mixture - cook, covered,
over low heat ~20 min. Season w/ salt & pepper.